Blackstone Philly Cheesesteak
Blackstone Philly cheesesteaks are the perfect blend of juicy beef, crispy onions and peppers, and gooey cheese. So skip the fast-food joint and try making cheesesteaks at home - you won't be disappointed!
Calories 581 kcal
2 pounds thinly sliced steak 2 teaspoons sea salt ½ teaspoon black pepper Oil for the griddle 2 bell peppers sliced 2 onions sliced 2 cloves garlic minced 6 sliced provolone cheese 6 hoagie rolls sliced and lightly toasted
Season the steak with salt and pepper and allow to sit at room temperature for 1 hour.
Heat the Blackstone Griddle to medium heat, about 375 ° F to 400 ° F.
Oil the griddle well.
Add onion and cook for 8 minutes.
Reduce the heat to medium-low and add the peppers; cook for another 6 to 8 minutes.
While the peppers are cooking, heat the other side of the griddle to medium-high.
Add the steak to the hotter side of the griddle.
Cook until browned and cooked through about 3 minutes.
Add the cheese slices to the top of the steak and cover. Cook until the cheese melts, about 2 minutes.
Removed the cheese, steak, and vegetables from the griddle.
Fold the cheese into the steak.
Form sandwiches with the rolls, steak mixture, onions, and peppers.
Calories: 581 kcal | Carbohydrates: 39 g | Protein: 42 g | Fat: 29 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 12 g | Cholesterol: 105 mg | Sodium: 1288 mg | Potassium: 575 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 1434 IU | Vitamin C: 54 mg | Calcium: 175 mg | Iron: 14 mg